Recipe Talk

hi
looking for nice desserts ????
any ideas welcome.........
thanks

Chocolate Zebra Log

Rating:
Servings: 12 servings
Prep. Time: 1:00
Total Time: 1:00
Ingredients~~

1 pkg. plain chocolate cookies (not chocolate coated)
2 cups whipped fresh cream
1-1/2 tsp. vanilla extract
1 tbsp. caster sugar (superfine)
1/2 cup grated dark chocolate
1 cup sweet sherry
Glacè cherries halved

Directions~~
Add vanilla and caster sugar to whipped cream; stir until well mixed. Dip cookies in sherry, but do not leave in sherry too long.

Spread some whipped cream on one side of a cookie, and place on a platter cream side up. Continue with each cookies, piling each cookie on top of the previous cookie. When the stack is 5 cookies high, turn the stack over on its side to form a log. Continue adding cookies until the log is 12 inches long.

Cover the log with remaining whipped cream. Sprinkle grated chocolate atop the log and dota line of with cherries along the top of log. Serve chilled.

When slicing, cut the log diagonally, this forms zebra type stripes. Ah pretty, yum!

Pencil Cookies

Rating~~
Servings~~ 1 recipe
Prep. Time:
Total Time:
Ingredients:

1/2 cup plus 2 tbsp. butter, softened
1-3/4 cups confectioner's sugar
6 egg whites
11/4 cups all-purpose flour
1-1/2 tbsp. heavy cream
1-1/2 tsp. orange rind, finely grated
1-1/2 cups heavy cream
21/2 cups chocolate chips
2 tbsp. Grand Marnier

Directions:
Cream butter and sugar. Beat in 3 egg whites. Stir in 1/4 cup flour. Beat in remaining 3 egg whites. Fold in remaining flour, cream and orange peel. For each cookie, spoon one tablespoon of batter onto a lightly greased baking sheet. Hit the cookie sheet on the counter to flatten the batter. Bake about 5 minutes at 450degrees F, until the cookies are golden colored around the edges. Roll the cookies (WORK QUICKLY) around a cylinder such as a wooden spoon handle. Press down the edges to seal one end of the cookie tube. If any of the cookies are too cool and not pliable enough, reheat them briefly in the oven. Keep the cookies in an airtight container until just before serving. When preparing to serve the cookies, fill with chocolate using a pastry bag.

Filling:
Heat the cream to boiling. Add chocolate chips. Stir until the chocolate is completely melted. Mix in Grand Marnier and cool to room temperature. Use a pastry bag to pipe the filling.

It's best to add the filling just before serving for a more crisp cookie.

Here's a recipe for a cookie that chocolate lovers may enjoy. Basically,it's a butter cookie that is rolled and then filled with a dense &creamy chocolate filling. Truly one of those melt in your mouth life experiences.The secret of success with this recipe is to work with *quick hands*.Mold each cookie while still warm to the touch.

This is my all time favourite dessert recipe, got it fom Molly in Ohio.

Upside Down Peach Cobbler




Rating~~ 5 star
Servings: 4 to 6 servings
Prep. Time: :20
Total Time: 1:00
Ingredients~~

1 cup flour
1-1/2 tsp. baking powder
011/2 cup sugar
1/4 tsp. salt
1/1/2 cup milk
1 can (16 oz.) sliced peaches, drained (reserve syrup)
Water
1/4 cup packed brown sugar
2 tbsp. butter or margarine (* )

Directions ~~
Mix together flour, sugar, baking powder and salt. Stir in milk just until blended. Spread in a greased 9x9x2-inch baking pan. Top with peaches.

Add enough water to reserved syrup to make 11/2 cups. Heat with sugar and margarine until margarine and sugar melt. Pour over peaches (mixture will be thin). Bake in 180degreesC/350 degrees F oven 30 to 40 minutes.
Comments from angel ~~
*( I prefer butter.

I have made this recipe many, many times and it is always a success. It is also very nice made with canned mango or apricots; in place of the peaches. Hope you enjoy it.
Serve with whipped sweetened vanilla cream or homemade custard.
Angel

cheers
tried them out
nice
but not what i had in mind
thanks anyway

This is an AWESOME dessert!
STRAWBERRY AND WHITE CHOCOLATE MOUSSE TART

Begin preparing this the day before you plan to serve it to allow the mousse to set. Read my notes below on how to do this easier and better.

Crust
1 1/4 cups unbleached all purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1 tablespoon (or more) ice water
Mousse
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1 1/4 cups chilled whipping cream

1/2 teaspoon vanilla extract
2 large egg whites
1/8 teaspoon cream of tartar

1/3 cup seedless strawberry jam
1 tablespoon fresh lemon juice
1 16-ounce basket strawberries, hulled, thinly sliced lengthwise

For crust:
Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk egg yolk and 1 tablespoon ice water in small bowl to blend; add to processor and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Roll out dough on floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press onto sides, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes.

Preheat oven to 375degreesF. Line crust with foil; fill with dried beans or pie weights. Bake until crust sides are light brown, about 25 minutes. Remove foil and beans; bake until crust is cooked through and golden brown, about 20 minutes longer. Cool crust completely in pan on rack.

For mousse:
Combine white chocolate and 1/4 cup whipping cream in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and stir until chocolate is melted and smooth. Remove bowl from over water; cool chocolate mixture until lukewarm, about 15 minutes.

Beat remaining 1 cup whipping cream and vanilla in large bowl until peaks form. Using clean dry beaters, beat egg whites with cream of tartar in medium bowl until stiff but not dry. Fold whites into chocolate mixture, then fold in whipped cream. Transfer mixture to cooled crust; smooth top. Chill overnight.

Combine jam and lemon juice in small saucepan; bring to simmer, stirring over medium heat until jam melts. Remove from heat. Arrange sliced strawberries in concentric circles atop tart. Brush berries with melted jam mixture. Chill tart up to 2 hours and serve.

Makes 8 servings.
Bon Appétit
April 2002

This recipe is to die for! My only caution is to make sure you do not let any of the strained jam run down the sides of the tart as it will make the crust soggy. Also, the dough is very fragile. It worked better being patted in the pan then rolled out. I would make this again and again and again and again. Oh, one little hint- don't melt the chocolate in a pot, just chop it fine in the food processor and leave there. Meanwhile, bring the heavy cream to a boil and pour it in the bowl with the motor running. This way you will not have to wait the 15 minutes while it cools down. It works just as well.